"Becky Oliver of Fairplay, Colorado created this quick appetizer. Writes Becky, “I adapted this recipe from a cook book I received a long time ago, and now, I can't imagine a get-together at my house without it.”..."
INGREDIENTS
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2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
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1 can (10 ounces) diced tomatoes and green chilies, drained
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1 medium green pepper, finely chopped
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1 small red onion, finely chopped
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1/2 cup fat-free Italian salad dressing
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2 tablespoons lime juice
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 medium ripe avocado, peeled and cubed
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Tortilla chips